Description
These vegan cheddar bay biscuits are flaky, flavorful, and perfect for a savory snack or side dish. Made with plant-based ingredients including vegan cheddar cheese and a soy milk buttermilk substitute, these biscuits bake up golden and tender with a garlic parsley butter topping for extra deliciousness.
Ingredients
Scale
Cheddar Biscuits
- 1 cup unsweetened soy milk
- 1 tablespoon apple cider vinegar
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 2 teaspoons garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup melted vegan butter, cooled for 5 minutes
- 1 1/2 cups shredded vegan cheddar cheese
Topping
- 3 tablespoons melted vegan butter
- 1/2 teaspoon garlic powder
- 1 tablespoon chopped fresh parsley
Instructions
- Prepare: Preheat the oven to 450 degrees F and lightly grease a baking sheet to prevent sticking during baking.
- Make the buttermilk: In a glass measuring cup, combine the unsweetened soy milk with apple cider vinegar, stir, and let the mixture sit for a few minutes to curdle and thicken. This creates a vegan buttermilk substitute.
- Whisk dry ingredients: In a large bowl, mix together the all-purpose flour, baking powder, garlic powder, salt, and optional cayenne pepper to evenly distribute the leavening agent and seasonings.
- Mix in wet ingredients: Pour the vegan buttermilk and cooled melted vegan butter into the dry ingredients and stir gently until a thick dough forms. Avoid over mixing to keep the biscuits light. Fold in the shredded vegan cheddar cheese by hand for best incorporation.
- Scoop dough: Lightly grease a 1/4 cup measuring cup and use it to scoop biscuit dough onto the prepared baking sheet, spacing each biscuit a little apart to allow expansion while baking.
- Bake: Bake the biscuits in the preheated oven for 15 minutes, or until the tops are golden brown and the biscuits are cooked through.
- Prepare the topping: In a small bowl, combine the melted vegan butter, garlic powder, and chopped fresh parsley. Brush this mixture generously over the warm biscuits to give them a flavorful finishing touch.
- Serve: Serve the biscuits warm and enjoy. Store leftover biscuits in a covered container for 3 to 4 days or freeze for longer storage.
Notes
- You can substitute unsweetened almond milk or another unsweetened plant-based milk for the soy milk, just ensure no added sugars or flavorings.
- Gluten free flour has not been tested but a high-quality gluten free baking mix may work as a substitute.
- For a non-cheese option, substitute about 1/4 cup nutritional yeast for the vegan cheddar cheese.
